Results 291 to 300 of about 1,834,588 (314)

Decreasing triglyceride, LDL-c and increasing HDL-c contents in broiler meat by partial replacement of commercial feed with fermented rice bran and turmeric flour

Biocatalysis and Agricultural Biotechnology, 2020
Sunaryo Hadi Warsito, Muhamad Amin, Mirni Lamid   +2 more
exaly  

Composition of Commercial Flour

2016
openaire   +1 more source

CHAPTER 3: Composition of Commercial Flour

2001
openaire   +1 more source

Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

Food Chemistry, 2014
Wenbin Zhang, Xiao Hua, Ruijin Yang
exaly  

Production of microbial medium from defatted brebra () seed flour to substitute commercial peptone agar

Asian Pacific Journal of Tropical Biomedicine, 2013
Berhanu Andualem
exaly  

Advantages of a proteolytic extract by from fish flour over a commercial proteolytic preparation

Food Chemistry, 2009
Sergio Huerta-Ochoa
exaly  

Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR

Food Chemistry, 2017
Jia Chen, Guohua Zhao
exaly  

Substitution of commercial feed with phytase-fermented rice bran and turmeric flour to increase EPA, DHA, and protein depositions in broiler meat

Biocatalysis and Agricultural Biotechnology, 2020
Sunaryo Hadi Warsito, Muhamad Amin, Mirni Lamid   +2 more
exaly  

Sugar sacks, maize flour and the establishment of commercial markets

2020
openaire   +1 more source

Comparison of concentration and health risks of 9 mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC

Food Chemistry, 2019
Fei Pei, Qiuhui Hu, Yong Fang
exaly